Instructions:

1. Combine all ingredients for chicken layer in a bowl and set aside.

2. Heat margarine and oil in a pan. Sauté shallots and mushrooms until they begin to soften, about 4–6 minutes. Add flour and stir to combine. Add wine and chicken consommé and continue to cook until liquid is fully absorbed.

5. To assemble: Fill each cup halfway with chicken mixture. Add 1 Tbsp of mushroom mixture and top with mashed potatoes. If you have a piping bag with a large star tip, use it to pipe the potatoes in a large swirl. Sprinkle with paprika for color.

6. Bake in preheated oven for 1 hour.

This recipe is part of a contest "7 Amateur Chefs- Recipe Contest" click here to view the other entries.

This recipe was featured in Kosher Scoop Issue 7, Dec 2011 brought to you by Mishpacha Magazine.

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